This lusciously tender Grilled Eggplant is the ideal dish to cook outside in the warm weather, but you can always swap the BBQ for the oven when it gets a bit more chilly outside. Have this as a side with my awesome lemon and garlic grilled salmon recipe.
This recipe came about because I was sent two eggplants in my online grocery order by mistake. When life gives you eggplants… make grilled eggplant? I already have a Baba Ganoush recipe that I love and I’ve already written about how to roast eggplant. So Mr Magpie and I fired up the BBQ ( gotta grill before the snow flies!) and I simply used my favorite seasoning = Greek!
Not only is grilled eggplant really easy to make, it’s pretty healthy for you too. One average-sized eggplant is full of vitamins and minerals, and it’s packed with fiber too! It’s also seriously low in calories, we’re talking only 20 calories per full cup serving! But in this case, low calorie definitely doesn’t mean low flavor. When it’s seasoning properly, the mild, earthy flavour of the eggplant really livens up – and you can really add whatever kind of sauce or seasoning you like.
You can serve your grilled eggplant on its own, on a grilled veg platter or even in veggie burgers!
Salting Your Eggplant
I always salt my eggplant to draw out the moisture, I find that it gives you a more sturdy, edible result when you are cooking eggplant that isn’t for a ganoush or similar dip. You can read a really good article from Bon Appetit on why salting eggplant is a thing.
How To Make Fast and Easy Greek Grilled Eggplant
- Start by turning your eggplant on its side and slicing it into half-inch slices.
- You’ll need to lay out some paper towels to set the slices on, then sprinkle them with your kosher salt on both sides.
- Let them sink for at least 10 minutes so the salt sinks in properly, then remove and brush off the salt.
- Set your grill on medium-high to preheat.
- Before placing them in the grill, brush the slices (top side) with olive oil and then sprinkle with Greek seasoning – this makes them super yum so don’t hold back!
- You can add some extra salt at this point if you like.
- When you’re placing the slices on the grill, make sure they’re placed oiled side down, then brush the top of the slices with olive oil too and add some more seasoning – so you’ve both sides covered at this point.
- You’ll need to keep an eye on them as they’re cooking and flipped them ever 2-3 minutes. Keep cooking until the slices turn soft and tender.
- Take them out of the grill, toss on some feta cheese and parsley and VOILA! Time to serve!
- P.s. if you can’t grill them (weather is bad, BBQ is out of action, etc.) just season both sides and place them on a baking sheet in the oven at 350 degrees until they’re ready.
Tips And Tricks For Making Fast and Easy Greek Grilled Eggplant
- You don’t need to peel the eggplant before you grill it, so hold that thought! Just turn it on its side and slice it up.
- I love to serve mine with some pita bread, cheese, and a few grilled tomatoes. Oh and a glass of nice wine!
- If you’re worried about your eggplant getting too oily, salt it first. This stops it absorbing the oil as much. After, just pay it dry and continue cooking.
- It’s always good to make a big batch at a time because eggplant will last around 4 days when it’s refrigerated. Although, I’m always snacking on slices so I can’t say it lasts that long for me!!
- Be inventive about the spices and flavors you add; a bit of pesto can add a lot to this dish!
More Vegetable Side Dish Recipes
I do love vegetables and it shows with all the recipes I have! Try some of my faves:
- Cheesy Buffalo Chicken Zucchini Boats
- Dill and Brown Sugar Roasted Carrots
- Instant Pot Corn on the Cob
- Cheesy Dill and Garlic Mashed Potato Cakes
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Fast and Easy Greek Grilled Eggplant
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Side Dish
- Karlynn Johnston
- 2 tablespoons kosher salt
- 2-3 medium eggplants
- 3-4 tablespoons Greek Seasoning
- 1/3 cup olive oil
- 1/3 cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped and washed
- Slice your eggplants into ½ inch slices.
- Place on top of paper towels and sprinkle with the kosher salt on both sides. Let sit for 10 minutes.
- Remove the slices from the paper towels and brush off the salt.
- Preheat your grill to medium high.
- Brush the top sides of the slices with the olive oil and sprinkle them liberally with Greek seasoning. Sprinkle with additional salt if desired.
- Place the slices oiled side down on your preheated grill.
- Brush the tops with olive oil and sprinkle on more seasoning, now you have seasoned both sides.
- Cook on the one side for 2-3 minutes, then flip and sear the other side. Cook until the eggplant is very soft and tender.
- Remove and plates. Sprinkle the feta cheese and the parsley on top then serve.
- These can also be baked on a baking sheet in the oven if you can't grill them, simply season both sides and place on the baking sheet, cooking at 350 °F until done.
- The parsley is not only for garnish, it adds a lovely fresh taste to the eggplant
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.